Great tutorial! I can't wait to get my first batch of raspberry preserves on the shelf! I don't recall you mentioning getting the air bubbles out of the jars before processing nor did I hear anything about adjusting the processing time for the altitude. Do you not have to do this with preserves?
Hello! This is an earlier video where I didn't discuss bubbling with preserves. I don't bubble jams, jellies and marmalades as they can set up quickly and I think bubbling can add more bubbles than not. This is a discussion I've had many times with my local extension office and they agree with my statement. However, bubble away if you want! I'm better with editing and now list altitude information. Where I live is well below 1,000 feet so it's never been an issue for me and I forgot it is with lots of folks. I now talk about altitude information on my videos. The altitude information is in the show notes at the bottom of the video page. That's where I list it, always. Here it is for future reference: Process ½ Pint: 10 Minutes at 0-1,000 feet 15 minutes 1,000 - 6,000 feet 20 minutes 6,000 + feet Thank you for reaching out and Happy Canning!
Apologies for the late reply. Been a busy week and this comment got moved in a different spot on my end for some reason. Are you referring to the water bath canner? If so, it's a Ball freshTECH Electric Water Bath Canner and Multi-Cooker. You can check it out online or at your local farm store like Wilco or Coastal Farm and Ranch. Watch for the pricing as it's not cheap. However, as much as I love it, when doing multiple batches of something it can over heat and stop working. Which is a bummer. Needs to cool off for 10-20 minutes before using again. It's working for me for now but I do use the old style water bath canner when needing to do multiple batches of something. Thank you for reaching out and Happy Canning!
Sugar is definitely bad for you. I often use low sugar/no sugar pectin when making jams. When making preserves without sugar they don't set as well which can leave a runny product and they can turn brown after a few months of storage as sugar is a preservative and helps retain color and flavor. I make sugar free jams for a friend who is diabetic and loves the results. Thank you for reaching out. Happy Canning!
Then just use less sugar or a sugar substitute. I saw a several on just that subject. I also saw one using agave. Just make sure that it is a tested and approved recipe for canning. Happy preserving!!
Made some raspberries preservers came out delicious thank you for the step by step tutorial
Yay! You’re welcome! So glad it worked out for you. It’s so yummy 😋
Thank you for making this seem pretty simple!
You're welcome! Thank you for the feedback, I appreciate it ❤
Great tutorial! I can't wait to get my first batch of raspberry preserves on the shelf! I don't recall you mentioning getting the air bubbles out of the jars before processing nor did I hear anything about adjusting the processing time for the altitude. Do you not have to do this with preserves?
Hello! This is an earlier video where I didn't discuss bubbling with preserves. I don't bubble jams, jellies and marmalades as they can set up quickly and I think bubbling can add more bubbles than not. This is a discussion I've had many times with my local extension office and they agree with my statement. However, bubble away if you want!
I'm better with editing and now list altitude information. Where I live is well below 1,000 feet so it's never been an issue for me and I forgot it is with lots of folks. I now talk about altitude information on my videos. The altitude information is in the show notes at the bottom of the video page. That's where I list it, always. Here it is for future reference:
Process ½ Pint:
10 Minutes at 0-1,000 feet
15 minutes 1,000 - 6,000 feet
20 minutes 6,000 + feet
Thank you for reaching out and Happy Canning!
What kind of can is that n what’s the brand?
Apologies for the late reply. Been a busy week and this comment got moved in a different spot on my end for some reason.
Are you referring to the water bath canner? If so, it's a Ball freshTECH Electric Water Bath Canner and Multi-Cooker. You can check it out online or at your local farm store like Wilco or Coastal Farm and Ranch. Watch for the pricing as it's not cheap.
However, as much as I love it, when doing multiple batches of something it can over heat and stop working. Which is a bummer. Needs to cool off for 10-20 minutes before using again. It's working for me for now but I do use the old style water bath canner when needing to do multiple batches of something.
Thank you for reaching out and Happy Canning!
👩🍳
Sugar is a poison. I pass
Sugar is definitely bad for you. I often use low sugar/no sugar pectin when making jams. When making preserves without sugar they don't set as well which can leave a runny product and they can turn brown after a few months of storage as sugar is a preservative and helps retain color and flavor.
I make sugar free jams for a friend who is diabetic and loves the results. Thank you for reaching out. Happy Canning!
Then just use less sugar or a sugar substitute. I saw a several on just that subject. I also saw one using agave. Just make sure that it is a tested and approved recipe for canning. Happy preserving!!
It’s literally preserve. If you don’t want sugar don’t eat fruit products 😂😂😂